Grouse Fricot

25 Jan


Adapted from the cookbook Traditional Recipes of Atlantic Canada, this Acadian dish is a popular part of traditional New Brunswick cuisine. Fricot is basically a stew comprising potatoes, vegetables, savory and any available fish or meat, in this case ruffed grouse. Bon appétit!

Serves: 4


  • 2 ruffed grouse
  • 4 tbsp butter
  • Salt and black pepper
  • 1 white Spanish onion, diced
  • 2 sachets chicken bouillon
  • 4 1/2 cups water, divided
  • 3 tsp summer savory
  • 2 cups potatoes, diced
  • 2 cups carrots, diced
  • 2 stalks celery, diced
  • 2 tbsp flour


  • Wash dressed grouse under cold water and pat dry with paper towel. Remove breasts and cut into medallions. Separate legs from carcass.
  • Braise medallions and legs in butter in an oven roaster over medium-low heat until browned (approximately 15 minutes). Add salt and pepper to taste. Keep lid on roaster to ensure grouse stays moist.
  • Saute onions until soft and add to grouse.
  • Stir chicken bouillon into 3 cups water in a microwave-safe mixing bowl and bring to a boil in a microwave. Add savory and pour on top of grouse. Simmer until meat is tender (15 to 20 minutes).
  • Season remaining vegetables with 1 tsp salt and 1/4 tsp pepper. Bring roaster liquid to a boil, add vegetables and reduce to a simmer for another 20 minutes.
  • Mix flour with 1 1/2 cups cold water to create a smooth paste. Slowly stir paste into roaster liquid until it thickens into a sauce. Serve with crusty rolls and a garden salad with raspberry vinaigrette.



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Posted by on January 25, 2015 in grouse, recipe, Wawang Lake Resort


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